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vegetable entree

Being a major Disney/Pixar buff, the beloved film Ratatouille is one of my very favorites. Combine a love of Disney with a love for all things French and, well, it’s a match made in heaven!

Since first seeing the film back in 2007, I have had a hankering to try my hand at making Remy’s Ratatouille. It seemed simple enough and I always enjoy trying something new. Well, it may be 2014, but I can finally say I’ve done it! I will admit… it was absolutely delicious! In fact, I snuck some in before breakfast this morning.

A bit of background: Ratatouille was originally created in 18th century France, most likely in the region of Nice or Provence. It is an exquisite way to utilize fresh vegetables. The loveliest part (aside from its taste, of course) is that you can make it your own with any vegetables you have on hand. Ideally, Ratatouille includes: zucchini, yellowsquash, tomato and eggplant.

Simple and completely good for you, here is a traditional Ratatouille recipe (sans eggplant) with a fresh twist from Jessica Jo’s Kitchen:

Ratatouille

Serves 4-6

For the sauce:

5 Roma Tomatoes

1 Yellow Onion, Chopped

1/2 tsp. Salt

1/2 tsp. Minced Garlic

1/2 tsp. Oregano

1/2 tsp. Basil

1 tsp. Apple Cider Vinegar

1 tsp. Honey (preferably raw)

Remaining Ingredients:

1 Green Bell Pepper, Chopped

1 Orange Bell Pepper, Chopped

1 Yellow Squash

1 Zucchini

Fresh Basil

Goat Cheese (or other white cheese of your choice)

Blend all sauce ingredients together well in a blender or processor.

Heat a skillet with olive oil on Med/High heat.

Add your chopped bell peppers into the skillet. Coat well with a bit more olive oil, salt and pepper and sauté for about five minutes, or until just beginning to soften. You don’t want them mushy, just a bit more tender.

Grease a deep dish pie pan with olive oil.

Cut your squash and zucchini into thin, round slices.

Layer the bottom of your pan with your zucchini and squash, arranging them in a circular pattern.